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Annuals For Sale - Fall 2010


Below are all the annual plants we plan to offer at this Sale. Weather conditions and other unforeseen factors may affect whether all of these varieties will actually be available at the Sale itself.

You may filter this list by selecting the crop or type of plant that you would like to see.






Crop Namesort icon Type Description Thumbnail
Annual Herbs Chervil Delicate winter herb with anise-parsley flavor.  Great as a garnish, an ingredient in soup or salad, or made into a winter pesto.  Flowers are tasty too!
Annual Herbs Cilantro Does well in cool weather throughout the winter and early spring! Great made into a pesto. Flowers are beautiful and edible. The seeds of cilantro are called coriander. If you haven’t tried fresh green coriander in your cooking, you must!
Belgian Endive Bianca Riccia

An endive variety with extra finely cut leaves.  Beautiful, light green color with pink petioles.  Tolerant to both heat and cold.  For growing all year round.
Broccoli Calabrese Brought to America by Italian immigrants in 1880s. This popular market variety has tight central heads that can reach 8 inches in diameter. After central head is harvested, many side shoots follow.
Broccoli DeCicco Compact 2- to 3-foot plant produces 8-inch central head. After central head is cut, many side shoots follow. Very early. 60 to 90 days from transplant. Heirloom variety.
Broccoli Early Purple Sprouting An English heirloom variety, bred for overwintering. Produces lots of purple broccoli sprouts in the spring. Grows slowly through the winter. Very frost-hardy. A delicious broccoli that is hard to find in this country.
Broccoli Early Snowball Reliable variety with 6 to 7 inch solid pure white heads well protected by outer leaves. 50 to 70 days from transplant.
Broccoli Waltham 29 Medium to large head of good quality. Heirloom variety.
Brussels Sprouts Catskill Semi-dwarf heirloom from 1941.  2 foot high plant with heavy yields.  Deep green, 1 ½ to 1 ¾  inch sprouts.
Brussels Sprouts Evesham An old-fashioned English variety which produces excellent yields of large sprouts with a very fine flavor.
Brussels Sprouts Long Island A vigorous, compact plat with ½ inch round, tight dark green sprouts which have a succulent and tender taste.  For late fall and winter harvests.  24 to 30 inches tall.
Cabbage Copenhagen Market Green Cabbage Introduced in 1909. Solid heads reach 6 to 8 inches in diameter, weighing 3 to 4 lbs.  Medium-sized plants are ideal for smaller gardens.  60 to 100 days from transplant.
Cabbage Early Jersey Wakefield Conical, solid, tightly folded heads are 10 to 15 inches tall by 5 to 7 inches in diameter, weighing 3 to 4 lbs. Very early. 60 to 75 days from transplant. First grown in New Jersey in 1840.
Cabbage Perfection Drumhead Savoy Green Cabbage

Large drumhead-type with finely crinkled, savoyed leaves on compact, short-stemmed plants. Mild and sweet flavor; good keeper. Heirloom introduced before 1888.
Cabbage Premium Late Flat Dutch Green Cabbage

Solid flat heads are 7 to 8 inches deep by 10 to 14 inches in diameter. 100 days from transplant. Beautiful shape!
Cabbage Red Acre Red Cabbage Globe-shaped deep purple heads, 5 to 6 inches in diameter, weighing up to 4 lbs. Solid heads. Excellent storage.
Calendula Geisha Girl Pretty blooms are deep orange, double and have inwardly curved petals.  Very unique flowers which look much like chrysanthemums.
Calendula Indian Prince Height 24 inches.  Dark orange flowers on top and mahogany beneath.
Calendula Orange Porcupine A lovely selection of the old “Radio” variety with beautiful quilled petals, bright orange in color.
Calendula Pacific Beauty An “English Cottage Garden” variety that reaches 24 inches and blooms throughout the year.  Large flowers in yellow, orange, cream, and apricot.  Attracts beneficial insects to the garden.
Calendula Pink Surprise A lovely calendula with apricot flowers tinged with pink.  Frilly flowers bloom over a long season.
Calendula Resina Bright yellow flowers with a few orange ones, with light-colored centers. Unusually aromatic flowers have an especially high resin content – the best variety for making tinctures and oils.
Cauliflower Giant of Naples Large 3-lb. heads. A very vigorous grower with very good leaf cover. A delicious Italian heirloom that is difficult to find.
Cauliflower Purple Cape 200 days from transplant. This fine heirloom was introduced from South Africa in 1808. It produces beautiful rich purple heads with excellent flavor.
Cauliflower Purple of Sicily Beautiful, brilliant purple heads weigh 2-3 lbs. and are of a fine, sweet flavor.  The heads cook to bright green.  This wonderful Italian heirloom is insect resistant and is easier to grow than white varieties.
Cauliflower Violetta Italia Deep purple central head with broccoli type florets which keep producing after main head is cut.  Large healthy plants.  A fine Italian Variety.
Chinese Cabbage Michihli Tall, open-top Chinese cabbage that looks like a big Romaine lettuce with tangy, sweet flavor. Leaves can be used in salad. Have ruffled appearance and creamy yellow blanched interior. Cylindrical heads reach 11 to 12 inches and can weigh about 3 lbs.
Chinese Cabbage Nozaki Early Tall 12-inch oblong heads weighing up to 3 to 4 lbs. Light green leaves with broad white midribs and cream colored interior.  Very tender. Early and dependable variety.
Chinese Cabbage Wong Bok A Napa-type Chinese cabbage with cylindrical tight 12-inch heads with broad round smooth leaves which overlap the top. Mild flavor, very tender, and quite productive.
Cipollini Onions Bianca di Maggio

Small flat white cipollini onion used in Italy for pickling, grilling, and in salads.  Delicious and very beautiful.
Collards Champion Dark, blue-green foliage and winter hardy. Bolt-resistant and non-heading.
Collards Georgia Southern Large, moderately crumpled, blue-green leaves. Grows back after being harvested. Mild cabbage-like flavor. Vigorous, upright spreading plant to a height of 4 feet or more. Popular traditional cultivar, introduced prior to 1885.
Collards Variegated Florida family heirloom since 1910. Green leaves become variegated with white when plants begin to flower. Plants may live 5 years or more. Incredibly beautiful and ornamental, but tasty and tender as well.
Endive De Louviers

Leaves are finely curled and deeply notched. Produces a good blanched and curled, yellow heart. High quality and tasty heirloom.
Endive Gloire de L'Expositions Voluminous semi-erect light yellow hearts with very notched bright green leaves. A great Italian variety. Quite rare.
Endive Green Curled Ruffec A variety which is well over a hundred years old. Fine deeply cut leaves with a creamy white heart. Very hardy.
Endive Tres Fin Maraichere Deeply cut, gray-green toothed leaves.  Forms a dense mass of frilly sprigs which are mild and delicious. 45 to 60 days from transplanting.
Escarole Batavia Fullheart

Heirloom from the 1930’s.  Broad, thick, curled leaves; heart blanches to a bright white.  A superb salad plant as well as a cooked vegetable. 
Escarole Broadleafed Batavian Introduced in 1934. Large, broad center. Dark-green leaves enclose round deep heads 12 to 16 inches in diameter which are well-blanched, creamy and buttery. 
Escarole Cornetto Di Bordeaux

French heirloom with conical shape and curled, wavy leaves.  It produces voluminous, upright bright green heads with white ribs.  Great crunchy texture, and tasty.  Very cold tolerant.
Escarole Natasha One of the prettiest and best performing of the escaroles.  Big heavy heads with abundant, tender leaves and creamy blanched hearts.  Mild flavor.  Remarkable tolerance to bolting.
Fennel Di Firenze Bulb fennel with a nice firm, round white bulb. The blanched stems and leaves are a delicacy. Can be roasted or stir-fried or eaten raw in salads. An Italian variety which forms 1- to 2-lb. bulbs and is also quick to mature.
Fennel Perfection This Northern European variety was developed to mature quicker in Northern climates.  Large, round bulbs.
Fennel Zefa Fino Forms a robust tender bulb.  Slow bolting and heat-tolerant.  Swiss variety.
Kale Frizzy

An OAEC selection. A highly dissected Russian Red Kale which has the appearance of a blue-green frisee. So incredibly tender that it can be used raw in salads. Extraordinarily beautiful.

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Kale Lacinato

Known as Tuscan Black Cabbage (Cavallo Nero) or Dinosaur Kale. Tall plants with savoyed, strap-shaped leaves up to two feet long.  Tolerates heat well, and is one of the sweetest, tastiest kales. Very ornamental.

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Kale Lacinato Rainbow

A fabulous cross between Redbor and Lacinato kales with frilly green leaves overlaid with hues of red, purple, and blue-green. Very vigorous and cold-hardy.

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Kale Red Ursa

A heavy-ribbed, broadly curled, Siberian-type kale with extra frills and deep red-purple color. Excellent flavor in salads and stir-fry.

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Kale Russian Red Kale

Leaves with red-purple venation and wavy leaf margins resembling an oak leaf. An heirloom from 1885 that is also called Canadian Broccoli. Very tender and tasty, even in summer heat.

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Kale Russian White

Similar in appearance to Russian Red but with white venation.  More tender than Russian Red, with a squatter growing habit. Tends to be very bolt-resistant. The most productive kale we know.

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Kale Shiny Diney

An OAEC original, selected in our gardens!  A beautiful kale with glossy, dark, almost black, strap-shaped leaves which contrast nicely with the blue-green chalky-surfaced leaves of traditional Lacinato or Dinosaur Kale.  It is a smaller plant with an even heartier taste.

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Kale True Siberian

Large, frilly, blue-green leaves identify this fast growing, exuberant kale.  Slow to bolt in summer, it withstands hard frosts, which improve its texture and flavor.  24-30 inches tall.

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Kale Wild Red Russo Siberian

A diverse selection of flat-leafed and mossy curled kales. Very red, very cold hardy, very beautiful and high-yielding.

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Kohlrabi Purple Vienna Beautiful purplish bulb reaches 2 to 3 inches in diameter.  Heirloom variety.
Kohlrabi White Vienna Traditional heirloom white variety.  Harvest when basal bulbs reach 2 to 3 inches in diameter.
Leeks Blue Solaise Leeks French heirloom with truly bluish leaves turning violet after a cold spell. Very large and sweet medium-long shaft. 100 to 120 days from transplant. Holds well in winter, but does beautifully all year round.
Leeks Bulgarian Giant A long, thin leek of the best quality. Light green leaves. Popular variety in Europe.
Leeks Giant Carentan Very rare European heirloom from 1874. Medium-sized leek with great flavor. One of the best leeks for over-wintering, and for early spring planting.
Leeks Giant Musselburgh Introduced in 1834. A popular Scottish leek. Enormous size, 9 to 15 inches long by 2 to 3 inches diameter. Tender white stalks. Nice mild flavor. Stands winter well. 80 to 115 days from transplant. 
Leeks King Richard Fast-growing summer leek. The thick white shafts can reach 12 inches in length. Light green upright leaves. Mild flavor.
Lettuce Akcel Butter Lettuce

Good early Butterhead with small compact heads. Very beautiful!
Lettuce Amish Deertongue Romaine Lettuce

Very rare. Brick red leaves with crinkled edge that is savoyed in the middle. Great spring lettuce.
Lettuce Berenice Oakleaf Lettuce

Long and narrow oak-shaped green leaves on compound, dense, heat resistant heads.  Excellent appearance and great flavor.
Lettuce Blushed Butter Oak Oakleaf Lettuce Beautifully undulant leaves with broad lobes, tinged with brick red – delicious buttery texture. Cold hardy.
Lettuce Bronze Arrowhead Oakleaf Lettuce Our favorite oakleaf lettuce type. Grown at OAEC for 23 years. Very colorful and flavorful with great crunchiness. Awarded the bronze metal at the 1947 All American Selections.
Lettuce Buttercrunch Butter Lettuce A highly refined long-standing Bibb-type lettuce developed at Cornell University – an All American Selections winner in 1963. Medium-sized dark green 12-inch heads with smooth, soft tender leaves and creamy yellow heart. Slow bolting and heat-resistant. Very popular variety.
Lettuce Dapple Leaf Lettuce Dark red, wavy leaves with sprinkles of yellow-green. Beautiful! Good taste.
Lettuce Flashy Butter Oak Oakleaf Lettuce

Compact buttery heads of puckered, emerald-green, oak-shaped leaves with a shock of brilliant maroon speckles.  Crisp tender crunchy texture with sweet buttery flavor.  A Frank Morton variety.
Lettuce Forellenschluss Romaine Lettuce

The most beautiful lettuce of all! A loose-leaf heirloom Romaine from Austria with lime-green leaves and dark red splotches. Great flavor and excellent in cold weather. The name translates “speckled like a trout’s back”.
Lettuce Galactic Leaf Lettuce The darkest burgundy leaves ever! The broad, ruffled leaves are an eye-catcher, and their mild flavor and light crunch are great in salads.
Lettuce Jericho Romaine Lettuce

A heat-resistant Romaine from Israel with large, dense, medium-green heads 12 to 14 inches tall. Very crunchy texture.
Lettuce Kalura Romaine Lettuce

A very large Cos-type green romaine.   Great taste and good heat tolerance.  
Lettuce Lingue De Canarino (Canary's Tongue) Oakleaf Lettuce Italian heirloom with full heart and lime-green tasty leaves. Three distinct leaf types fill out this loose, mild-tasting 8-inch rosette. Good in salad mixes. Works very well in the fall or spring.
Lettuce Merlot Leaf Lettuce Outstanding color of burgundy-red. Loose-leaf type for “cut and come again” use.
Lettuce Mikola Butter Lettuce Heavy, succulent red Butterhead with large, rounded, slightly ruffled leaves.  Does well in heat.
Lettuce New Red Fire Leaf Lettuce One of the most attractive leaf lettuces with a very deep red color and impressively frilly leaves that are deeply indented. Very fine taste. Can tolerate heat and is very slow to bolt.
Lettuce Parris Island Cos Romaine Lettuce

A tasty romaine type.   Uniform heads are pale-green inside,  and the outside is dark green.  Developed around 1949, named after Parris Island, off the East Coast. 
Lettuce Red Deer Tongue Romaine Lettuce

Miniature Romaine lettuce. Pointed leaves with red edges. Very rare!
Lettuce Red Sails Leaf Lettuce Deep bronze-red color. Very ornamental. Heat-tolerant and slow to bolt.
Lettuce Red Velvet Leaf Lettuce The darkest red of all lettuces available. Striking reddish-maroon leaves with green tinges.  Chewy texture.
Lettuce Speckled Red Butter Lettuce Mennonite variety from 1799. Incredibly beautiful bright heads covered with red speckling.
Lettuce Tom Thumb Leaf Lettuce Treasured as the oldest American lettuce still available. This diminutive Butterhead is perfect for small gardens or for children’s gardens. Miniature English heirloom 4 to 6 inches across. Ruffled juicy leaves.  Enough lettuce for one salad! Can be served whole.
Mustards Golden Frills Green Mustard Bright green, intricately serrated leaves. Beautiful for salads with a pungently sweet flavor.
Mustards Green Wave Green Mustard Heavily curled, frilly bright green leaves great for salad mix or full-sized bunches.   Mustardy hot taste mellows when cooked.  Slow to bolt. 
Mustards Old Fashioned Ragged Edge Produces fine salad greens when young. Leaves are long, narrow, deeply cut, and ruffled. Quite beautiful!
Mustards Osaka Purple Red Mustard Beautiful Japanese mustard with deep purple pigment throughout the leaf surface. Leaf edges are wavy and curled. Large purple leaves with a pungent and sharp taste. Use young leaves in salads, and steam or stir-fry when mature.
Mustards Purple Wave Red Mustard A cross between Osaka Purple and Green Wave mustards developed by Alan Kapuler of Seeds of Change. Light purple leaves with green edging and semi-frilled leaf margins. From 1 to 2 feet tall. Robust, hot, and spicy flavor. 70 to 80 days from transplant.
Mustards Red Feather Red Mustard An OAEC original, as featured in our 2005 catalogue. A sharply-toothed cross between Old Fashioned Ragged Edge and Red Giant mustards.
Mustards Ruby Streaks

Finely serrated leaves, dark green with maroon veins. Flavor is sweet and slightly pungent. Incredibly beautiful!
Onions Long Red Florence or Rouge de Florence

Oblong, bright red onions. Very mild and sweet, great for salads and pickling. A delicious Italian heirloom. Very rare.
Onions Red Torpedo Italian Heirloom bottle-shaped onion that forms a bronzy-red, 4- to 6-inch long, 2- to 3-inch diameter bulb.  Mild pink flesh – very sweet!
Onions Red Wethersfield Large flattened globe, deep purple-red skin with pinky flesh. Fine, strong flavor. 100 days from transplant. Introduced in 1834 from Wethersfield, Connecticut.
Onions Walla Walla Sweet 110 days to harvest. Large, flattened globe-shaped bulb. Light brown skin with white ultra-mild flesh. Considered one of the sweetest onions. Brought to Walla Walla, Washington from Corsica at the turn of the century by a member of the French army once stationed on the island. Mild sweet flavor – yummy! Bulbs can reach 2 lbs. each and store 2 to 3 months.
Onions Yellow of Parma Large golden onions are oblong globe-shaped. Rare and hard to find Italian heirloom. This late onion is an excellent keeper.
Onions Yellow Spanish Sweet Bulbs will exceed 5 inches in diameter and can weigh up to 2 lbs.  Pale yellow and firm sweet flesh.  Cures very well in the fall and if stored properly can provide crispy spiciness to dishes all winter.
Pac Choy Joi Choi Joi Choi is a very vigorous, very thick-stemmed pac choy. It forms 12- to 15-inch tall, broad heavy bunches of dark green leaves with flattened white petioles.
Pac Choy Mei Quing Choi A baby green-stem pac choy which is a compact plant about half the size of other pac choys. Flat, pale misty green stems form a thick, heavy base with broad, oval rich green leaves. Very beautiful!
Pac Choy Red Choi A hybrid pac choi which is so beautiful!  It changes from dark green leaves with maroon veins when a baby to having dark maroon leaves with green undersides and thin green midribs at full size.
Pac Choy Tatsoi Beautiful flat-growing Pac Choy with rosettes of dark green, spoon-shaped leaves. Tender, mild flavor. Can be used fresh in salads or as a stir-fry green. Grows low or prostrate like lettuce. 55 days to maturity.
Peas Blue Podded Shelling Pea

Spectacular, highly ornamental shelling pea which can be grown for its peas or as an ornamental.  Very productive Dutch variety known as Blauwschokkers.  Vigorous, 5 to 6 foor tall plants.  Wonderful soup pea.
Peas Golden Sweet This variety collected from a market in India produces flat pods that are beautiful, bright lemon-yellow. Six-foot tall vines produce purple flowers. Rare and tasty.
Peas Oregon Giant A vigorous white flowering snow pea that bears abundant 4-inch pods on 30-inch vines. Excellent flavor.
Radicchio Chioggia Red Presto A red and white variegated heading type. Forms a tight head. Foliage is green in the summer, but becomes variegated with cold weather. Excellent variety for a fall and early winter crop.
Radicchio Indigo Absolutely the best radicchio. Uniform and high yielding. Solid deep red heads with bright white veins and a few outer leaves. A Dutch variety.
Radicchio Red Treviso

An exotic and beautiful radicchio which is shaped like a small Romaine lettuce with slender deep burgundy leaves and bright white veins.
Radicchio Variegata di Chioggia Beautiful, large, round-headed radicchio with brilliant red and white color. Popular Italian variety from the old fishing village of Chioggia.
Radicchio Variegata di Lusia Beautiful, large, round-headed radicchio with brilliant red and white color.  Popular Italian variety.
Salad Greens Arugula

Popular salad green with a pungent, spicy taste, almost reminiscent of hazelnuts. Sometimes called rocket or roquette. Can be made into a yummy pesto.
Salad Greens Mizuna Sometimes called Kyona. A very mild salad green and a main ingredient of many salad mixes. Traditionally a pickling vegetable in Japan.
Scallions Evergreen Hardy Bunching

Heirloom from 1880s that can perennialize in this climate. 4 to 9 inches long, slender silver shanks.  Non-bulbing. A good scallion for early spring transplants. 60 to 120 days from transplant.
Scallions Oasis A slender, sweet, white bunching onion, which matures in 65 days.
Scallions Tokyo Long White An old favorite Japanese bunching type. Looks like a long slender leek. Sweet and mild flavor – tasty!
Shungiku Shungiku Variously called Garland or Edible Chrysanthemum or Chop Suey herb. Shungiku leaves are a delicious, richly-flavored ingredient in salads or can be added to sautees. Bright yellow flower petals are edible too!
Swiss Chard Bright Lights or Rainbow

Original selection of heirloom varieties with white, lemon yellow, orange, red and pink colored midribs with green leaves. Very tasty. Cold-tolerant. Incredibly beautiful ornamental. From Australia.
Swiss Chard Flamingo Pink

Neon, hot-pink chard – incredibly striking. Great picked young for salad or larger for braising.
Swiss Chard Fordhook Giant Introduced in 1924 by W. Atlee Burpee.  Has very large green leaves and white stems- very tasty!
Swiss Chard Oriole Orange A stunning all-orange selection. Perfect for home and markets. Orange chard is tender and just delicious!
Swiss Chard Rhubarb A deep red stalked chard. Very beautiful and productive.